Ingredients
- 6 medium Yukon Gold potatoes
- 1/2 cup butter, melted
- 1-1/2 teaspoons Italian seasoning
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- grated cheese
- 6 slices bacon, partially cooked but still flexible
- grated parmesan & parsley leaves for garnish
Preparation
Step 1
Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
Use a mandolin slicer or vegetable peeler to slice the potatoes, lengthwise, into slices 1/16-inch thick.
In a small bowl, combine the melted butter, Italian seasoning, garlic powder, salt and pepper. Mix well.
Working away from you, arrange 9 to 10 potato slices partially-overlapped, lengthwise, in a row on a slice of pre cooked bacon. Brush the potatoes with the seasoned butter. Sprinkle with grated cheese. Starting with the first slice, roll the potatoes, away from you. Hold them tightly in your hand and, if necessary, add more slices. The final rolls should fill a muffin cup.
Gently fan the potato slices out and brush the tops with any remaining butter mixture.
Bake for 30 to 40 minutes, until the edges are crispy and the potatoes are cooked-through.